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Thanks so much for being patient with me. I've been a little under the weather and have not been able to film much or upload..But in this video I show you what I do to prep my pumpkin and get it ready for baking. I will load the rest very soon!

Recipe courtesy of
Paula Deen

TOTAL TIME
1 hr 35 min

PREP 15 min

INACTIVE 30 min

COOK 50 min

YIELD 6 to 8 servings

LEVEL EASY

Ingredients:

1 (8-ounce) package cream cheese, softened

2 cups canned pumpkin, mashed

1 cup sugar

1/4 teaspoon salt

1 egg plus 2 egg yolks, slightly beaten

1 cup half-and-half

1/4 cup (1/2 stick) melted butter

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger, optional

1-2 frozen pie crusts

Whipped cream, for topping

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Directions

Preheat the oven to 350 degrees F.

For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.

Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.



XOXOBecca

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